Fusilli Fanfare

Here's a pasta salad that's fun to look at and even more fun to eat. Substitute just about any fresh veggie and cooked beans for the broccoli and cannelloni.

2 cups broccoli florets, steamed until just tender
2 cups cooked cannelloni beans, drained
1 pound fusilli pasta, cooked al dente and drained
2 teaspoons mustard powder
1 tablespoon tarragon
1 tablespoon basil
2 teaspoons thyme
2 tablespoons oregano
1/2 teaspoon garlic powder
1/2 cup olive oil
1/2 cup lemon juice
1/2 cup wine vinegar
Combine broccoli, beans and pasta in a serving bowl.

Combine remaining ingredients in a blender and process until well mixed. Pour over pasta and mix. Chill and serve.

Ease of Preparation: Easy

Preparation Time: 10 min

Servings: 8

From: Frontier Files